The ONLY Healthy Indian recipe you will ever need.

A Yogi strives for purity and simplicity in every aspect of life. Prepared right, Indian food is both light and healthy and incredibly simple to cook. So set aside

the complicated Indian recipes. The below is the only Indian vegetarian curry recipe you need for ALL kinds

of delicious dishes (chickpeas, red lentils, green lentils, kidney beans, mushroom-peas etc.):

Preparation Buy a Crockpot: A slow cooker allows one-pot cooking, greatly saving time and energy.

Buy a Rice Cooker: Cheap and simple, a very Yogic item. Use this measurement system—the

only one you’ll ever need:

1 Cup=200gms of raw dried solids (lentils, beans, legumes, chickpeas etc.)=250ml of Liquids.

1 cup of raw/dried beans=2 cups of cooked beans.

1 regular Tomato (120gm) = 60gms Tomato Puree=30gms of Tomato Paste. Simplified

principle: Puree is ~2x as concentrated as raw tomato. Paste is ~2x as concentrated as puree.

1 Teaspoon=15gm=15ml; 1 Tablespoon=3 Teaspoons.

Avoid Onions & Garlic: They leave a curry smell behind and require chopping time. Indian food is

delicious as is without the need to add more flavors.

Buy tomato puree or paste from any supermarket instead of raw tomato. Less messy, saves

chopping time & is 100% unprocessed so no downside at all.

Ingredients to serve 2 people (Just double the quantities for 4 people and so on):

1 Cup of dried red lentils (or black lentils, green lentils, chickpeas, green peas, black eyed beans,

regular beans—this recipe works for EVERYTHING!).

*Note—I always use raw/dried vs. cooked/canned for nutritional value. If you buy cooked or canned,

use 2 cups instead of 1 in the recipe.3 Cups of Water.

2-3 Medium Tomatoes=3/4th Cup of Tomato Puree.2 Teaspoons Coriander Powder.1.5 Teaspoons Ginger Powder.

1 Teaspoon Cumin Powder.

1 Teaspoon Salt. ½ Teaspoon Turmeric powder. ½ Teaspoon Garam Masala/Curry Powder. 2

Teaspoons Olive Oil (add more or less depending on taste). Additional for Taste but not needed: ½

Teaspoon Parsley; 2-3 cloves.

Cooking Recipe: Crockpot Add oil in the crockpot, then spices, then everything else including water and mix well = 5 mins. Secure the Lid. Cook on

High Setting=4-5 hours (3 hours for red lentils). Or cook on Low Setting= 8 hours (5.5 hours for red

lentils).

That’s it. Your lentils (dal, masoor dal, maa-ki-dal), chickpeas (channa), black eyed beans (rongi),

kidney beans(rajma) or anything else you made is ready! Serve with brown rice.

*For a softer texture for chickpeas and kidney beans, you may want to soak overnight or a few

hours before. 1 cup beans in 4 cups of water.

Bonus: Cooking Rice in a Rice Cooker. Add 1 teaspoons of oil to the rice cooker (to prevent the rice from sticking). Add 1 Cup of uncooked Rice. If White rice, add 2 cups of water; If Brown rice, add 2.5 cups of water. Switch it On. That’s it—rice is

cooked automatically in 45 mins-1 hr.

Lentils & beans pack a nutritious punch as do the spices—this easy recipe is also the healthiest in

the world! Did you try the above recipe? Doesn’t it work every time?

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